Classic Baked Potato
4 (5-to 6-oz.) Russet potatoes, scrubbed
1/4 cup nonfat plain yogurt
4 teaspoons healthy buttery spread
1/2 teaspoon garlic or seasoned salt
Snipped fresh chives or green onion tops (optional)
1. Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish.
2. Microwave on HIGH, uncovered, for 10 to12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave.
3. Carefully make a slit in the top of each potato and fluff with a fork.
4. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato; sprinkle with chives if desired.
Recipe & photo courtesy of the United States Potato Board (USPB) – www.potatogoodness.com.